Ocoa™ Sour Dough Ice Cream
- Level:
-
Difficult
Ocoa™ Sour Dough Ice Cream
Used products: Ocoa™ Sour Dough Ice Cream
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432 gwater
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520 gmilk
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152 gcream
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404 gdextrose
Preparation: Ocoa™ Sour Dough Ice Cream
Heat in a saucepan to 40ºC.
Used products: Ocoa™ Sour Dough Ice Cream
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60 gsugar
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12 gstabilizer
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80 gpowdered milk
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60 ginvert sugar
Preparation: Ocoa™ Sour Dough Ice Cream
Add stirring conitinuously
Heat to 85ºC.
Used products: Ocoa™ Sour Dough Ice Cream
Preparation: Ocoa™ Sour Dough Ice Cream
Remove from heat, add
Quickly chill to 4ºC
Used products: Ocoa™ Sour Dough Ice Cream
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100 gyeast
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80 gfreeze-dried sourdough
Preparation: Ocoa™ Sour Dough Ice Cream
Mix in a blender and run through the ice cream maker
Keep at -18ºC.
Cocoa pulp
Used products: Cocoa pulp
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200 gcocoa pulp
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2 gagar
Preparation: Cocoa pulp
Mix in a saucepan
Bring to a boil, stirring continuously.
Chill and mash until obtaining a smooth and creamy consistency.
Balsamic meringue
Used products: Balsamic meringue
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100 gsugar
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60 gegg white
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15 gbalsamic vinegar
Preparation: Balsamic meringue
Mix together in a bowl
Heat in a bain marie to 65ºC until the sugar dissolves.
Beat until peaks form and pipe little peaks of meringue in a Silpat.
Let dry in the oven at a low temperature, around 50ºC for about 6 hours.
Other ingredients
In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50% and the fresh litchis on top.
Make a scoop of sourdough ice cream and Ocoa™ dark chocolate couverture 70%. Dip in a bowl of whipped cream and then dip in the balsamic meringue so that they blend together. Serve the scoop on top of the litchis.
Serve the dessert in a dish that resembles resting bread dough.
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